Easy Chard Lasagna

9 lasagna noodles
1 bunch of chard, stems and all, cut into 1-inch pieces
15-oz. container ricotta cheese
8-oz. block mozzarella cheese, cut into cubes or grated
26-oz. jar organic pasta sauce
2 small spring onions or 1 large, chopped (use the roots and all)
1 or 2 stalks green elephant garlic, or 1 bulb fresh Texas garlic, chopped
fresh grated parmesan cheese

Drop lasagna noodles into boiling water, adding a little oil to keep the noodles from sticking, and cook according to package directions. Drain and set aside. In the meantime, sauté chard in a little olive oil until wilted, sprinkle with a few drops of lemon juice, and also set aside.
Sauté onion and garlic in a large sauce pan until tender, pour in pasta sauce and heat until bubbly. Spray a large casserole dish with a little olive oil, and cover bottom with three of the lasagna noodles. Spread with 1/3 of the sauce, then distribute half the ricotta in spoonfuls on top, together with half the mozzarella. Sprinkle on some parmesan. Repeat with another layer of three noodles, 1/3 of the sauce, the remainder of ricotta and mozzarella, and spread the cooked chard on top of that. Sprinkle with more parmesan. Lay the remaining three noodles on top, spread on the rest of the sauce and sprinkle with a little more parmesan. Bake in a 375-degree oven for 1/2 hour. (I like to then turn off the heat and let the dish sit inside the cooling oven for another 15 minutes or so, to let the lasagna "set.") Serve with additional parmesan, if desired.